This bruschetta with fresh tomatoes and basil
couldn’t be easier. It’s a favorite that’s always
on the menu when we visit the kids in Atlanta.
Telaryn doesn’t follow a recipe and after
you’ve made if once you won’t need to either.
Bruschetta (pronounced brusketta),
is a classic Italian appetizer. It’s a simple
mixture of chopped fresh tomatoes,
fresh basil leaves, salt, pepper, garlic,
and olive oil. That’s it! Use as many
tomatoes as you like; season them with salt
and pepper; add some minced garlic and enough
chopped basil leaves to give it color and flavor.
Drizzle it all with olive oil until it is well coated.
It’s mixed up earlier in the day so that the flavors
have time to marinade, about 8 hours. That makes
it a nice make-ahead dish. It will last in the
refrigerator a few days. Don’t know for sure
because it usually doesn’t last that long with us.
Slice a baguette and brush one side with olive oil.
Toast oil-side down on a baking sheet for about 5
minutes in a 450º oven. Serve olive oil side up
topped with tomato-basil mixture.
You can garnish it with a small basil leaf
or a dollop of pesto.
My measurements here are a starting point.
It’s also good on fish; Tilapia
Bruschetta with Tomatoes and Basil
4 plum tomatoes, chopped
4 T basil leaves, chopped
1 garlic clove, minced
1/2 t salt
1/4 t pepper
2-3 T olive oil
Combine and refrigerate, covered for 8 hours.
Serve atop toasted baguettes.
Links: How to Propagate Basil,
Between Naps On The Porch